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Better Breakfasts-Protein & Veggies!

by Anna Zell LAc., MAOM

My breakfast this morning is a favorite, Pork and Kimchi Stew!

This recipe comes from Sunset Magazine.  I often use left-over, cubed pork roast.  This morning I added some fresh cabbage to the onion, garlic saute.  Fresh ginger root stores really well in a ziplock in the freezer, very easy to peel and grate while still frozen.

Ingredients
1 tablespoon sesame or coconut oil
1 pound boned country pork ribs, cut into 1/2-in. pieces
1/2 onion, thinly sliced
1 tablespoon chopped garlic
1 tablespoon chopped ginger
6 cups reduced-sodium chicken broth
1 1/2 cups kimchi (Korean-style fermented cabbage)* with some juice, coarsely chopped
1/2 to 1 jalapeño chile, thinly sliced (optional, leave out if you don't like heat)
2 teaspoons toasted sesame oil
2 teaspoons reduced-sodium soy sauce
1 teaspoon toasted sesame seeds
Salt and pepper
8 ounces silken tofu, cut into 1-in. cubes
3 green onions, sliced
Directions
Step 11 Heat vegetable oil in a medium pot over medium-high heat. Add pork and cook until starting to brown, about 3 minutes. Add onion, garlic, and ginger and cook until onion begins to soften, about 2 minutes. Add broth, cover, and boil until pork is tender, 7 to 10 minutes. Step 22 Add kimchi, jalapeño, sesame oil, soy sauce, and sesame seeds; cover and return to a boil. Season to taste with salt and pepper. Add tofu and half the green onions and cook until heated through. Ladle into bowls and sprinkle with remaining green onions. Step 33*Find in the Asian aisle of most grocery stores or refrigerated in the produce section.
2. Heat vegetable oil in a medium pot over medium-high heat. Add pork and cook until starting to brown, about 3 minutes. Add onion, garlic, and ginger and cook until onion begins to soften, about 2 minutes. Add broth, cover, and boil until pork is tender, 7 to 10 minutes.
3. Add kimchi, jalapeño, sesame oil, soy sauce, and sesame seeds; cover and return to a boil. Season to taste with salt and pepper. Add tofu and half the green onions and cook until heated through. Ladle into bowls and sprinkle with remaining green onions.
4. *Find in the Asian aisle of most grocery stores or refrigerated in the produce section.
Nutrition
Amount per serving
Serving size: Serves 4
Calories: 308
Total Fat: 14g
Saturated Fat: 3.3g
Cholesterol: 84mg
Sodium: 1398mg
Total Carbohydrate: 9.6g
Dietary Fiber: 2.3g
Protein: 34g